Liberty-Style Cod & Fries | Crispy Portuguese Salt Cod Recipe
Why You Will Love This Recipe
Get ready to whip up some bacalhau à lisbonense, a delicious Portuguese dish that’s sure to impress! Picture crispy, golden salt cod fillets fried in olive oil, served alongside savory potatoes and sweet caramelized onions. This recipe brings the vibrant flavors of the Mediterranean right to your dinner table, making any meal feel special. You’ll love every bite!
Tips for Success
• Ensure that the salt cod is properly soaked and desalted for at least 24 hours in cold water, changing the water several times. This will prevent the dish from being overly salty.
• When frying the cod, make sure the oil is hot enough (around 180°C or 356°F) before adding the fish. This will create a crispy exterior and prevent the fish from absorbing too much oil.
• For the fries, soak the thinly sliced potatoes in cold water for at least 30 minutes before frying. This step removes excess starch and helps achieve a crispier texture when fried.
Frequently Asked Questions
What can I substitute for salt cod if I can't find it? liberty-style cod & fries | crispy portuguese salt cod recipe
You can use fresh cod or any white fish as a substitute, but keep in mind that the flavor will not be as intense. To mimic the saltiness, you can sprinkle the fish with a little salt before cooking.
How should I store leftover liberty-style cod & fries?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to keep the potatoes crispy, or in a skillet over medium heat.
My potatoes aren't turning out crispy. What could be the problem?
Ensure that the oil is hot enough before adding the potatoes; if it's not hot, they may absorb oil and become soggy. Also, avoid overcrowding the pan, which can lower the oil temperature.
Recommended Drink Pairings
- Vinho Verde: This light and crisp Portuguese white wine complements the saltiness of the cod and the richness of the olive oil.
- Chardonnay: A lightly oaked Chardonnay offers a buttery texture that pairs well with the crispy cod and fried potatoes.
- Sparkling Water: The effervescence of sparkling water cleanses the palate between bites, enhancing the overall dining experience.
- Black Tea: A strong black tea, served hot or iced, provides a robust contrast to the dish's flavors and adds a comforting element.
- Dry Cider: The acidity and fruitiness of a dry cider balance the richness of the fried elements, making it a refreshing choice.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Pat the cod fillets dry with a clean towel and coat them lightly in flour.
- Fry the cod on both sides in 125 ml (1/2 cup) of hot olive oil until golden and set aside.
- Peel and slice the potatoes into thin rounds.
- Fry the potatoes in hot oil until golden and crispy, and drain well on paper towels.
- Arrange the cod fillets on a large serving platter.
- In a saucepan, heat the remaining 125 ml (1/2 cup) of olive oil with the onions and garlic.
- Let it sauté gently until the onions are soft, without browning too much.
- Surround the cod with the fried potatoes and pour the onion and garlic oil mixture over the top.
- Sprinkle generously with chopped parsley and black olives.
Adapted from a Recipe by: Novelo de Arte
Nutritional Facts (Per Serving)
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